Vegan Queso Dip

Name: Vegan Queso Dip
Ingredients: 3 cups plain cashews; 6 cups water, divided into 2 3 cups amounts; 1 -2 tablespoon bouillon; 2 (10 ounce) cans rotel; 12 cup nutritional yeast; 4 tablespoons lemon juice; 1 12 tablespoons cornstarch; 1 teaspoon cumin; 1 large onion, finely diced; 1 tablespoon dry mustard or 2 teaspoons mustard; 1 teaspoon bolner pinto bean seasoning (simply add a bit of salt, cayenne, cumin and garlic powder if don't have); 2 tablespoons chopped cilantro; 1 teaspoon cayenne pepper (optional); 12 teaspoon turmeric powder (for color) (optional)

14 ingredients

9 steps

Ingredients

3 cups plain cashews
6 cups water, divided into 2 3 cups amounts
1 -2 tablespoon bouillon
2 (10 ounce) cans rotel
12 cup nutritional yeast
4 tablespoons lemon juice
1 12 tablespoons cornstarch
1 teaspoon cumin
1 large onion, finely diced
1 tablespoon dry mustard or 2 teaspoons mustard
1 teaspoon bolner pinto bean seasoning (simply add a bit of salt, cayenne, cumin and garlic powder if don't have)
2 tablespoons chopped cilantro
1 teaspoon cayenne pepper (optional)
12 teaspoon turmeric powder (for color) (optional)

Directions

1

Soak cashews in 3 cups water for at least 2 hours or up to overnight in the fridge.
2

Drain and rinse.
3

In a blender or vitamix, combine cashews, cornstarch and second 3 cups of water.
4

Blend for several minutes until a silky liquid has formed.
5

In a medium pot, combine all ingredients except onions and stir.
6

Bring to a boil and lower to a simmer.
7

Add onions and cook for 5-10 minutes until desired thickness is achieved.
8

Adjust seasonings to your taste, adding more nutritional yeast, mustard, lemon juice, cumin or cayenne pepper as needed.
9

Queso keeps in the fridge very well and does not break apart like traditional cheese sauces.